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Yoghurt Cheese

LizaLeigh
A tart and yummy alternative to cream cheese. Traditionally known as Labneh, this cheese can be served any time of day and for any occasion.
Prep Time 5 mins
Draining Time 1 d 12 hrs
Total Time 1 d 12 hrs 5 mins
Course Appetizer, Breakfast, Brunch, Cheese, Side Dish
Cuisine Lebanese
Servings 2 cups

Equipment

  • Cheese Cloth
  • Fine Strainer

Ingredients
  

  • 2 cups Greek Yoghurt I use lactose free, fat free Liberte brand
  • 1/4 tsp Salt

Instructions
 

  • Cut a piece of cheese cloth that, folded in half, lines the inside of a strainer with some overhang.
  • Sit the lined strainer into a bowl deep enough that the strainer doesn't touch the bottom.
  • Stir the salt into the yoghurt thoroughly. Pour the yoghurt into the lined strainer, and cover over with the excess cheese cloth. Cover with plastic wrap, and sit a can of tomatoes or beans on top to gently press it.
  • Place in the fridge for 24-36hours. Once it's fully drained you'll be left with about 1/2 cup of whey. The amount of whey will vary based on the variety of yoghurt, so don't be surprised if there's more.
  • Remove the cheese from the cheese cloth and either serve immediately or transfer to a container and store in the fridge for up to 2 weeks.
Keyword cheese, Labneh, yoghurt cheese